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Slow-Cooker Enchilada Pork Tacos with Sweet-Corn Slaw

slow-cooker enchilada pork tacos with sweet-corn slaw Entree Southwestern
Slow-Cooker Enchilada Pork Tacos with Sweet-Corn Slaw
  • Prep 10 min
  • Total 8 hr 30 min
  • Servings 4

Top these easy summertime enchilada pork tacos or burritos—your choice—with a sweet summer corn slaw.

Tieghan Gerard
Updated June 16, 2014
Old El Paso
Make with
Old El Paso

Ingredients

Pork

  • 3
    to 4 lb pork shoulder
  • 2
    to 3 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
  • 1
    can (14 oz) diced green chilies
  • 1/2
    of a sweet onion, finely diced
  • 1
    can (10 oz) Old El Paso™ enchilada sauce

Sweet Summer Corn Slaw

  • 2
    ears fresh sweet corn, husks removed
  • 1
    tablespoon olive oil
  • Salt and pepper, to taste
  • 2
    cups shredded fresh green cabbage or cabbage slaw
  • 1
    jalapeño chile, seeded, diced
  • Juice of 1 medium lime
  • 2
    teaspoons rice vinegar
  • 1/2
    cup chopped fresh cilantro

Tortillas and Additional Fillings

  • 8
    to 12 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch), warmed, OR 4 to 6 Old El Paso™ flour tortillas for burritos (8 inch)
  • Sliced avocado, as desired (for tacos)
  • 1 1/2
    cups steamed white rice or Spanish rice, as desired (for burritos)
  • Cooked black beans, as desired (for burritos)
  • Cotija or queso fresco cheese, crumbled, as desired (for tacos or burritos)

Steps

  • 1
    Spray 4-quart slow cooker with cooking spray.
  • 2
    Add Pork ingredients to slow cooker; stir. Cover; cook on Low heat setting 8 to 10 hours or High heat setting 6 to 8 hours.
  • 3
    Meanwhile, make Sweet Summer Corn Slaw. Heat grill on high. Brush corn with olive oil, and season with salt and pepper. Wrap corn in 1 layer of foil. Place on grill. Cook 10 minutes, rotating corn 3 times. Cook 10 to 15 minutes longer; remove foil, and cook corn 5 minutes longer. Remove corn from grill, and allow to cool 5 minutes. Use sharp knife to cut off corn kernels, and add kernels to medium bowl.
  • 4
    To same bowl, add remaining slaw ingredients and a pinch of salt. Toss well; cover and place in the fridge until ready to serve.
  • 5
    When pork is cooked and falling apart, remove it from slow cooker, and allow to cool slightly. Shred pork with 2 forks, and drizzle with sauce left in slow cooker.
  • 6
    To assemble tacos, place a little warm pork in warmed 6-inch tortilla; top with sliced avocado and slaw. Sprinkle with cheese. Repeat to use remaining 6-inch tortillas.
  • 7
    To assemble burritos, heat one 8-inch tortilla at a time in microwave 30 seconds. Working quickly, layer cheese, hot rice, warm pork, black beans and slaw toward 1 end of tortilla. Fold sides over the line of ingredients, and roll up tortilla (try to roll tight). Repeat to use remaining 8-inch tortillas.

  • Removing the foil from the corn for the last few minutes of grilling helps the corn get a nice smoky grilled flavor, and it leaves delicious charred marks.

No nutrition information available for this recipe

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